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Wellness Nourish Bowl

A delicious plant based bowl full of nourishing whole food ingredients. Loaded with flavour and nutritional goodness. Perfect for lunches, picnics or weeknight dinner. A wholesome nutritionally balanced meal.

Course Dinner, Lunch, Main Course, Salad
Cuisine Dairy Free, Gluten Free, Healthy Fats, Plant based, Refined Sugar Free, Vegan, Wholefood
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 2
Author Wellness with Taryn

Ingredients

Marinade for Tempeh Cubes

  • 1 TBS Organic Tomato Sauce
  • 1 TBS Organic Tamari Sauce
  • 1 TBS Maple Syrup
  • 1 TBS Organic Miso Paste
  • 1/2 Tsp Paprika
  • 1 TBS Organic Cold Pressed Olive Oil
  • 1 Sprinkle Garlic Powder
  • 250 g Organic Firm Tempeh

Roasted Sweet Potato Cubes

  • 2 Large Orange Sweet Potato
  • 2 TBS Organic Cold Pressed Olive Oil
  • 2 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 2 Tsp Pink Himalayan Salt
  • 1 Tsp Paprika

Wild Rice Mix

  • 3 Cups Mixed wild rice medley (cooked) (pre-cooked)
  • 1 Handful Baby Spinach - finely diced
  • 1/2 Lemon - juice of
  • 6 Dried Turkish Apricots - Sulphur Free
  • 1-2 Tsp Pink Himalayan Salt
  • 2 Tsp Sesame Seeds

Garnishes

  • 1 Avocado
  • 1/2 Tsp Black Sesame Seeds
  • 2-3 Sliced Radishes
  • 1 Cup Wild Rocket

Instructions

Marinated Tempeh Cubes

  1. Pre-heat the oven to 180C (Fan Forced)

  2. Mix all the marinade ingredients together in a medium bowl.

  3. Slice the tempeh into bite-size cubes and pour over the marinade ensuring each cube is basted.

  4. Cover and place in the fridge while you prepare the rest of the meal

Roasted Sweet Potato Cubes

  1. Peel and dice the sweet potatoes and place into a large mixing bowl. 

  2. Add the remaining spices, salt and olive oil and mix thoroughly ensure each cube is basted with oil and spices. 

  3. On a large baking tray lined with baking paper, add the sweet potato cubes. Laying each one flat on the surface of the tray to ensure even cooking. 

  4. Place the tempeh cubes alongside the sweet potato and bake/roast in the oven for 20 mins at 180C fan forced.

Wild Rice Mix

  1. Bring a pot of water to the boil and add approx. 1 1/2 Cups of mixed rice medley. Follow the instructions on the rice packet - until cooked. 

  2. Rinse and drain the rice with cold water. Place into a large mixing bowl and add the remaining ingredients.

  3. Once the rice and oven good are all cooked it's time to plate up. Follow the image for guidance. Garnish with the following:

    Sliced Radishes

    Avocado with Black Sesame Seeds

    Wild Rocket

Recipe Notes

  • Use Organic wherever possible
  • Support local farmers and brands
  • Remember re-usable shopping bags and jars when collecting ingredients